Recipes Nugget Markets Signature Recipes
Gouda Fondue with Herbed Crostini
- Prep time
- 10 minutes PT10M
- Cook time
- 15–25 minutes PT25M
- Yield
- 4 servings
- Difficulty
Enjoy the ooey, gooey goodness of melted Gouda on fresh herbed crostini.
Ingredients
Gouda Fondue:
- 1 pound Gouda, cubed
- ¼ cup corn starch
- 1 cup white wine
- 1 clove garlic, minced
- ½ cup diced tomatoes
- 2 tablespoons thin-sliced fresh basil
- 2 tablespoons sherry
- Grated nutmeg, to taste
- 1 dash Tabasco
- Kosher salt, to taste
- Cracked black pepper, to taste
Herbed Crostini:
- ½ sourdough baguette
- 2 tablespoons unsalted butter
- ½ teaspoon granulated garlic
- 3 tablespoons minced fresh herbs (basil, oregano, sage, rosemary, etc.)
Preparation
For the fondue, toss the Gouda with corn starch in a medium bowl and set aside.
Place a saucepan over medium heat, add the white wine and garlic, and bring to a low boil. Reduce heat to low, add cheese to the saucepan, and melt, stirring constantly to prevent scorching. When melted, add the tomatoes, basil, sherry, nutmeg, and Tabasco. Season to taste with salt and pepper.
Preheat oven to 300°F.
To make the crostini, slice sourdough baguette into ¼-inch-thick slices. Melt the butter, stir in granulated garlic and herbs, and brush over the bread slices. Bake for 15–25 minutes, turning over once, until golden brown on both sides. Serve with fondue.